I was browsing through the selection at the Meat Market, unsure of what I wanted to cook for this trip, when I remembered their black and blue chicken. It’s basically skinless, boneless chicken breasts marinated in a black pepper and blue cheese sauce. It makes excellent kebabs, but it’s also fantastic in a skillet.

Throw in a few onions and peppers and you’ve got yourself a great low carb dinner for two that is both simple and delicious.

Ingredients

• 2 x Black and Blue Chicken Breasts
• 1 x Onion
• 1 x Red Pepper
• Olive oil
• Apsaragus
• Garlic Salt

Method

Warm the skillet over the hot coals and add a splash of olive oil to the hot pan.

Add the chopped onion and pepper and stir fry for a minute or two, then add the cubed chicken. Heat until the chicken is cooked through, stirring occasionally.

For the asparagus, simply drizzle a little olive oil on the spears and sprinkle with garlic salt. Place them on a thin metal grate and cook for five minutes or so, taking care not to burn the tips.

Serve the whole thing immediately with a wine of your choice. We opened a bottle of J. Lohr 2014 Signature Cabernet which we bought two years ago while wine tasting in Paso Robles. I know we probably shouldn’t have had red wine with chicken, but it paired very well with the blue cheese flavor. And besides, we had been saving it for our 20 year wedding anniversary (the month before), so it was a great time to open it.